Dry Aged Ribeye's Done

[BrianGSDTexoma]

My 45 days finally up. Cut it up. Used my fillet knife to cut off the bone since I dont have a boning knife. Now I have to sharpen it which I not good it! Just use those pull through things.





Boy there is a lot of waste. Wonder if I could use this somehow for the dog?



This the one I pick for tonight. Should I salt brine? Not sure whether to reverse sear or sear first? Need these Mid Rare. I fried up those scrap pieces. First impression from those are just taste like regular steak. Will hold off until grill one for final thoughts.

 

[texomakid]

Watching

I'm fixing to try this as well. I think I'd probably cook the first one straight up - no smoke - S & P only? maybe in CIS? Looking forward to your review when you cook it.

 

[JeffShoaf]

I generally dry brine 6 to 10 hours with just salt and add any other seasonings after grilling. I've done both forward and reverse searing but I have trouble judging doneness with reverse searing and usually forward sear. One thing to watch for is dry aged steak usually cooks faster than fresh so monitor internal temperature closely; I find the Meater thermometer works well for this since it doesn't cause any flipping difficulties.

 

[nicefly]

Well my two cents I would use salt pepper and put it on the grill. I usually put a sliver of wood on top of the charcoal. I have a webber grill and often build 2 fires one on each side of the grill. You can always move it over and sear it off at the end.

As far as the waste I think you can grind it for burgers. Never done dry age but I from some videos I have watched that is a good use of the trimmings.

So anyone correct me if I am wrong.

Happy cooking!

 

[SmokinVOLfan]

Looking forward to seeing what you think and getting your take. Heard they are a lot of hype and work for just ok steaks. Personally I would just grill it to 125 and let it rest for a few before you cut into it.

 

[gmc2003]

Brian those steaks look really good from my screen. I'm a sear first kinda guy. It's easier for me to get the rareness I like. I've never tried dry aging. I hope they're worth the time. Let us know what you think. As for the bones - don't cook them. Dogs can eat raw meat and cooked bones can splinter while dogs are chewing on them. Those splinters can cause some serious damage to their gums and stomach. Which translates into expensive veterinary bills.

Chris

 

[sandyut]

Yeah buddy! Lets see one of them all cooked up!